Stuffed Veal Breast
This delectable veal breast recipe features a savory stuffing made with ground veal, fresh breadcrumbs, and a flavorful blend of spinach, lemon zest, and nutmeg. The veal is rolled with hard-cooked egg slices and ham, creating a satisfying entrée that is sure to impress your guests. Cooking options include oven-braising or using a slow cooker for a tender and juicy finish. Enjoy this elegant dish served with its rich cooking juices for a truly memorable meal.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 lb. ground veal
- 1/2 cup fresh bread crumbs
- 1 garlic clove, minced
- 1/2 cup finely chopped fresh spinach
- 1 tsp. grated lemon zest
- 1/4 tsp. freshly grated nutmeg
- 1 egg, beaten
- Salt and freshly ground pepper, to taste
- 1 boneless veal breast, about 3 lb.
- Salt and freshly ground pepper, to taste
- 2 hard-cooked eggs, peeled and cut into 1/4-inch slices
- 4 thin slices boiled ham, about 1/4 lb. total, cut into thin strips
- 2 Tbs. unsalted butter
- 2 Tbs. canola oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, thinly sliced
- 1/2 cup dry white wine, such as Chardonnay
- 1 cup chicken broth
Instructions
- To make the stuffing, in a small fry pan over medium-high heat, melt the butter. Add the onion and cook, stirring frequently, until softened, 3 to 5 minutes. Remove from the heat and let cool.
- In a bowl, combine the ground veal, bread crumbs, garlic, spinach, lemon zest, nutmeg, egg and onion. Stir well until blended and smooth. Season with salt and pepper.
- Lay the veal breast on a cutting board with the boned side up. Season with salt and pepper. Spread a thin layer of the stuffing over the surface of the veal, leaving a border of about 1 inch on all sides. Arrange the hard-cooked egg slices uniformly over the stuffing. Place the ham strips evenly on top. Gently roll up the meat into a cylinder. Securely tie the roll at regular intervals with kitchen string.
- In a large fry pan over medium-high heat, melt the butter with the canola oil. Add the veal and cook, turning frequently, until lightly browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Pour off all but 1 Tbs. of the fat in the pan and return the pan to medium-high heat. Add the onion, carrot and celery and sauté until softened, about 5 minutes. Pour in the wine and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Stir in the broth and bring to a boil.
- <b>Oven method:</b> Preheat an oven to 350&#176;F. Transfer the veal to a large Dutch oven. Pour in the broth and vegetable mixture. Cover, transfer to the oven and cook until the veal is tender, 2 to 2 1/2 hours.
- <b>Slow-cooker method:</b> Transfer the veal to a slow cooker. Pour in the broth and vegetable mixture. Cover and cook on low according to the manufacturer&rsquo;s instructions until the veal is tender, about 6 hours.
- Transfer the veal to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. Using a sharp knife, cut the veal crosswise into slices about 1/2 inch thick, removing the strings as you cut. Arrange the slices on a warmed platter, spoon the cooking juices on top and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Essentials of Slow Cooking,</i> by Melanie Barnard, Charles Pierce &amp; Denis Kelly (Oxmoor House, 2008).
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